To establish a simple and practical shelf-life model for salmon, the total number of colonies, pH, total volatile basic nitrogen (TVB-N), sensory evaluation, and histamine content of chilled salmon, frozen salmon, grilled salmon, and smoked salmon were analyzed under three storage temperatures of 0, 4, and 10 ℃.The first-order kinetic model and Arrhenius equation were used to simulate the shelf-life of the product, and the prediction model was established.Results showed that the quality changes of TVB-N and the total number of colonies and histamine in the range of 0-10 ℃ could provide a direct reference for the establishment of the shelf-life prediction model.The shelf-life prediction model had high accuracy, providing good application value for monitoring and improving the problem of salmon spoilage in production and circulation.
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